Spelt and Vegetable Stuffed Peppers

Place the spelt and broth in a saucepan, bring to a boil, cover and simmer over low heat until tender, about 20 minutes.

Rinse the peppers, cut off the tops, clean out the seeds and white ribs and chop the tops.

Heat the butter in a pan and sauté the chopped peppers along with the shredded carrots, corn and onions until the vegetables are crisp-tender. Add 1/2 cup water, season with salt and pepper, cover and cook until the vegetables are tender, about 5 minutes.

Preheat the oven to 180°C (approximately 350°F). Grease a baking dish.

In a bowl, stir together the creme fraiche, parsley and cheese, season with salt, pepper and paprika. Fold into the vegetables along with the spelt and spoon the mixture into the peppers. Place in the baking dish, cover with aluminum foil and bake until the filling is piping hot and the peppers are soft, 25-30 minutes.

For the sauce:  Whisk together the vegetable broth, tomato paste and sour cream and season with salt, pepper and paprika.